Ethnic dress in Ethiopia - Their national clothes are basiclly white. Men wear light and shawl blankets worn over the shoulders, while women wear white dresses and wraps.
Ethnic Art - Ethiopia has a unique style, a style that seems to be unchnaged over the centuries. People paint strong colored, two dimensional figures, clear lines, they have a simplistic portrayal and are almost cartoon-like.
Ethnic food - Ethiopia's staple diet, grain, is called teff, they use this flower to make pancake-like bread called injeria, every other other dish is usually eaten with injera. Thick stews called wats is the most popular dish, it can be made from meat, beans and/or vegetables.
How to make injera -
Ingridents - • 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil
what you need-
mixing bowl
a non stick pan
or cast iron skillet
How to prepare - 1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. 2. Slowly add the water, stirring to avoid lumps. 3. Stir in the salt. 4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. 5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. 6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
Ethnic dress in Ethiopia - Their national clothes are basiclly white. Men wear light and shawl blankets worn over the shoulders, while women wear white dresses and wraps.
Ethnic Art - Ethiopia has a unique style, a style that seems to be unchnaged over the centuries. People paint strong colored, two dimensional figures, clear lines, they have a simplistic portrayal and are almost cartoon-like.
Ethnic food - Ethiopia's staple diet, grain, is called teff, they use this flower to make pancake-like bread called injeria, every other other dish is usually eaten with injera. Thick stews called wats is the most popular dish, it can be made from meat, beans and/or vegetables.
How to make injera -
Ingridents -
• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil
what you need-
How to prepare -
1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
2. Slowly add the water, stirring to avoid lumps.
3. Stir in the salt.
4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
sources - http://www.exploratorium.edu/cooking/bread/recipe-injera.html , http://www.africaguide.com/country/ethiopia/culture.htm
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